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Creamy Coconut & Turmeric Wild Rice Soup

Creamy Coconut & Turmeric Wild Rice Soup

This ultra creamy coconut and turmeric wild rice soup is vegan, bursts with robust flavors and is packed with veggies. Makes for an easy, one-pot dinner and freezes well for leftovers!
Course Soup
Cuisine American
Keyword coconut, rice, tumeric
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6 Servings
Calories 368kcal
Author Alyssa



  • Melt the coconut oil in a large stock pot or dutch oven. Once melted add onion and carrots and saute until starting to brown and onions have softened. Add mushrooms and garlic and cook another 2 - 3 minutes. Stir in wild rice, tomato paste and spices.
  • Add liquids to the pot and bring the mixture to a bowl. Reduce to a simmer and cook for 50 - 60 minutes, until rice is tender. Once tender, stir in green beans and chickpeas and cook until they are heated through.
  • Serve immediately with a garnish of lime juice and/or cilantro if desired!



Calories: 368kcal | Carbohydrates: 44g | Protein: 11g | Fat: 19g | Saturated Fat: 15g | Sodium: 1075mg | Potassium: 692mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2293IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 5mg